vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Whole Tomato Salad
From Twentieth century home cook book, 1905
Serves 4
This is very nice.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
74Calories
1 gProtein
6 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories74 kcal
Protein1.4 g
Carbohydrates6.3 g
Fiber0.4 g
Sugars0.8 g
Total Fat5 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.9 g
Cholesterol0 mg
Sodium56 mg
Potassium282 mg
Calcium25 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A13 mcg
Vitamin E0.9 mg
Vitamin K35 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate4.6 mcg
Choline2.1 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 88. The excerpt below is the record exactly as published.
WHOLE TOMATO SALAD. Select fine, ripe tomatoes of equal size, scald and skim and then set on ice until time for serving. Previous to the time for using, line a salad dish 162 TWENTIETH CENTURY HOME COOK BOOK. with lettuce leaves and pile tomatoes in the center, forming a mound. Serve on individual dishes with mayonnaise dressing made by previous recipe
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